After Sara’s flu, she woke up and requested freshly squeezed lemonade.  I had never made it (which seemed odd to me…the woman who keeps count on how much homemade jam she has on hand), but, as with all foods, it was much better homemade than from a mix.  We squeezed and filtered the seeds from 6 lemons, added 1 cup of sugar to 2 cups of hot water for dissolving, and then added 4 cups of cold water and ice.  The entire pitcher was gone within hours.  Sara was 100% almost immediately.  At the rate Greg is getting better, I’d better head to the store and get a few more pounds of lemons.

In case you are curious, I have 10 jars left from our jam-making summer.  Drats. 58 jars wasn’t enough. We’ll never make it to strawberry season!  And before you raise your eyebrows and ask how 1 family can go through 48 jars of jam (which is what I’m doing at this moment), let me clarify: (1) they are SMALL jars, and (2) Sara and Kelly almost live on Sunbutter and jam sandwiches.  Looking at those numbers, apparently, I’m not exaggerating.